Caramel Corn Ii Recipes

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CARAMEL CORN



Caramel Corn image

A sweet crunchier version of an all-time favorite snack that's perfect for picnics, family movie nights or gifting.

Provided by By Betty Crocker Kitchens

Categories     Gifts & Decor

Time 1h25m

Yield 6

Number Of Ingredients 8

6 cups popped popcorn
1/2 cup toasted slivered almonds, if desired
3/4 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons water
2 tablespoons light corn syrup
1/8 teaspoon salt
1/4 teaspoon baking soda

Steps:

  • Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
  • In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
  • Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
  • Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 40 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cup, Sodium 530 mg, Sugar 30 g

CARAMEL CORN



Caramel Corn image

For years I've taken this snack to our church retreat in two containers-one for each night-so it doesn't all disappear the first night. Other church members tell us that if we can't attend, we should just send the caramel corn. -Nancy Breen, Canastota, New York

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 12 quarts.

Number Of Ingredients 6

12 quarts plain popped popcorn
1 pound peanuts
2 cups butter, cubed
2 pounds brown sugar
1/2 cup dark corn syrup
1/2 cup molasses

Steps:

  • Preheat oven to 250°. Place popcorn in 2 large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine remaining ingredients. Bring to a boil over medium heat; cook and stir 5 minutes. , Pour half of the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15x10x1-in. baking pans. Bake 1 hour, stirring every 15 minutes., Remove from oven and break apart while warm. Cool completely. Store in airtight containers.

Nutrition Facts : Calories 267 calories, Fat 15g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 189mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

CLASSIC CARAMEL CORN



Classic Caramel Corn image

Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.

Provided by Karo Corn Syrup

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h

Yield 8

Number Of Ingredients 8

Mazola Pure® Cooking Spray
4 quarts popped popcorn
1 cup brown sugar
½ cup Karo® Light OR Dark Corn Syrup
½ cup butter OR margarine
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract

Steps:

  • Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
  • Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
  • Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
  • Pour syrup over warm popcorn, stirring to coat evenly.
  • Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
  • Cool; break apart. Store in tightly covered container.

Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g

CARAMEL CORN



Caramel Corn image

Provided by Food Network Kitchen

Time 30m

Yield 10 cups of caramel corn

Number Of Ingredients 6

1/2 cup honey
4 tablespoons unsalted butter
1 tablespoon molasses
1 teaspoon pure vanilla extract
1/2 teaspoon salt
10 cups popped popcorn

Steps:

  • Preheat the oven to 300°. Combine the honey, butter, molasses, vanilla and salt in a small saucepan. Bring to a boil over medium-high heat; boil, stirring, until the butter melts, about 2 minutes.
  • Pour the caramel over the popcorn in a large bowl; toss well. Spread the popcorn evenly on a rimmed baking sheet.
  • Bake, checking often, until the popcorn is crisp, 10 to 15 minutes. Transfer the pan to a rack to cool completely.

CARAMEL CORN II



Caramel Corn II image

We always made this for Christmas. This could be made into 20 popcorn balls if desired.

Provided by Juanita Peek

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Yield 10

Number Of Ingredients 9

1 cup unpopped popcorn
2 tablespoons vegetable oil
1 cup white sugar
1 pinch salt
2 tablespoons butter
½ cup dark corn syrup
½ cup water
½ tablespoon distilled white vinegar
½ teaspoon baking soda

Steps:

  • Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Repeat until all corn has been popped. Place popped corn into a buttered bowl.
  • In a 3 quart saucepan, combine sugar, salt, butter, dark corn syrup, and water. Stir until sugar dissolves. Stir in vinegar. Boil sugar mixture to hard ball stage, 248 degrees F (118 degrees C). Remove caramel from heat. Stir in soda. Beat to thoroughly dissolve the soda.
  • Pour hot caramel over popcorn, and quickly stir into popcorn; work quickly for the caramel sets up fast. Spread out on wax paper to cool. Store in a tightly covered container.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 47.5 g, Cholesterol 6.1 mg, Fat 6 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 121.2 mg, Sugar 24.6 g

BAKED CARAMEL CORN II



Baked Caramel Corn II image

Make and share this Baked Caramel Corn II recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Yield 8 serving(s)

Number Of Ingredients 7

1 cup butter
1/2 teaspoon baking soda
2 cups brown sugar
1 teaspoon vanilla
1/2 cup corn syrup
6 quarts popped popcorn
1 teaspoon salt

Steps:

  • Melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly, then boil, without stirring for 5 minutes.
  • Remove from heat, stir in soda and vanilla.
  • Gradually pour over corn, mix well.
  • Turn into two large, shallow baking pans.
  • Bake at 250 degrees F for 1 hour, stir every 15 minutes.
  • Remove from oven, cool completely.
  • Break apart and store in tightly covered containers.

Nutrition Facts : Calories 559.6, Fat 24.1, SaturatedFat 14.7, Cholesterol 61, Sodium 556.6, Carbohydrate 87, Fiber 3.5, Sugar 58.3, Protein 3.4

CARAMEL CORN I



Caramel Corn I image

This caramel corn is great for Monday night football. The assortment of nuts makes it deluxe caramel corn. It takes a bit of time, but is more than worth it.

Provided by Terri McCarrell

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Yield 25

Number Of Ingredients 11

5 tablespoons vegetable oil
2 ½ cups unpopped popcorn
1 cup butter
2 cups packed brown sugar
½ cup light corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanuts
1 cup chopped pecans
1 cup almonds

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
  • Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
  • Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
  • Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 40.1 g, Cholesterol 19.5 mg, Fat 20 g, Fiber 4.5 g, Protein 5.5 g, SaturatedFat 6 g, Sodium 180.5 mg, Sugar 19.8 g

CARAMEL CORN



Caramel Corn image

Homemade Caramel Corn has never been easier! It's an incredibly addictive snack that is sweet, crunchy, and so easy to make!

Provided by Janelle

Time 1h

Number Of Ingredients 7

3 bags Pop Secret homestyle butter microwave popcorn
1 cup butter
2 cups brown sugar
1/2 cup Karo light corn syrup
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda

Steps:

  • Pop popcorn according to package directions.
  • Have two bowls ready.
  • Pour popcorn in one bowl.
  • Gently Shake the bowl to get the seeds to the bottom of the bowl.
  • Remove popcorn slowly into the second bowl leaving seeds in the 1st bowl.
  • Toss seeds. Repeat with the second and third bag.
  • Prepare 2 baking sheets with a baking mat or parchment paper.
  • Preheat oven to 250*F
  • In a pot, add butter and cook over medium heat until melted.
  • Add brown sugar, corn syrup and salt.
  • Bring to a boil and cook for an additional 4 minutes, stirring regularly so caramel doesn't burn on the bottom of the pan.
  • After 4 minutes, turn off the heat and remove the pan from heat.
  • Add vanilla extract and be prepared for the mixture to spit at you. Stir to incorporate.
  • Add baking soda and stir. Mixture will become fluffy and increase in volume.
  • Pour caramel mixture over your prepared popcorn.
  • Stir well, careful not to touch the caramel mixture to your skin or it will burn you.
  • Spread caramel corn on baking sheets, dividing mixture between the two sheets.
  • Evenly space the racks in your oven so you can get both in there at the same time, one on top and one on bottom.
  • Bake for 15 minutes.
  • Remove caramel corn, and stir. Place back in oven on the opposite oven shelf.
  • Repeat 15 minute baking and stirring intervals until caramel corn has been baked 2 times total.
  • Remove from the oven, stir and let cool.
  • I like to stir again after caramel corn has been out of the oven for 5 minutes to prevent clumping.
  • Serve once cool.

Nutrition Facts : Calories 462 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 509 milligrams sodium, Sugar 41 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

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